soups and chili’s get all the attention when the weather starts to hit those low temperatures, and fall begins to settle in for a while. Right there along with pumpkins and chocolate chip pumpkin bread.
But on my meal plan every week I at least 2 days of grilled blt. Either eaten by itself with some jalapeño baked chips, or with a small bowl of tomato soup while I’m deep inside a blanket.
I always add ham and bacon to mine, and I really like the way they both enhance one another and enhance the pepper jelly or the peach jelly I add to mine some days.
A little bread, lettuce, tomato, bacon and ham, and of course some dairy free cheese from Aldi, and a little butter to grill it nice and warm.
Grilled blt
Ingredients
- ▢4 slices bacon, (use up to 6 slices)
- ▢4 slices loaf bread-Any bread of your choice
- ▢1/4 cup loose leaf lettuce
- ▢4 slices red onion
- ▢4 slices tomato
- ▢2 slices cheese of your choice
- ▢2 Tbsp mayo
- ▢2 tablespoons butter, room temperature
Directions
- Heat a large skillet over medium-high heat. Add bacon and cook until crispy, about 5 to 7 minutes. Remove from pan and set aside on paper towel-lined plate.
- Heat a clean pan over medium heat. Butter one side of each slice of bread. Spread a layer of mayo over each slice of bread. Layer the lettuce, onion, tomato, cheese over 2 slices of bread, dividing ingredients evenly. Top with remaining bread slices.
- Grill over medium heat until golden brown and the cheese has melted, about 2 to 3 minutes per side.
Notes. I do not add nutritional facts, as most of my ingredients are dairy and gluten free, and diabetes friendly. Also, most people will use products that work for them and their diets, so my recipes are always inclusive and can be changed and still come out amazing.
